scholarly journals Effect of Yeasts on the Aroma Profile of Sauvignon Blanc Varietal Wine

2018 ◽  
Vol 66 (4) ◽  
pp. 889-896
Author(s):  
Božena Průšová ◽  
Jiří Sochor ◽  
Mojmír Baroň ◽  
Michal Kumšta
Keyword(s):  
Grape Juice ◽  
Isoamyl Acetate ◽  
Ethyl Esters ◽  
Ethyl Hexanoate ◽  
Sauvignon Blanc ◽  
Isobutyl Acetate ◽  
Ethyl Octanoate ◽  
Commercial Yeast ◽  
High Degree ◽  
Ethyl Decanoate

In this study effects of commercial yeast preparations on the aromatic profile of Sauvignon Blanc varietal wine were investigated. Grape juice was divided to 7 experimental variants and fermented spontaneously and using 6 commercial strains of Saccharomyces cerevisiae. In final wine samples, essential analytical parameters and selected aromatic compounds were analysed. The highest content of esters was found out in samples fermented by spontaneous micro‑flora; in this case, concentrations of ethyl hexanoate, ethyl octanoate and ethyl decanoate were 682 µg/L, 735 µg/L and 162 µg/L, respectively. The highest content of acetates was recorded in samples fermented by yeast Vulcaferm Sauvignon; concentrations of isoamyl acetate, 2‑phenylethyl acetate and isobutyl acetate were 7.8 mg/L, 244 µg/L and 137 µg/L, respectively. Yeast strain suitable for cold fermentation (Oenoferm Fredo) produced high amounts of ethyl esters and acetates. As far as the sensory evaluation was concerned, the best rating got the sample fermented by these yeasts; it showed a high degree of smell and flavour cleanness as well as a very good overall harmony.

scholarly journals Aromatypicity of Austrian Pinot Blanc Wines

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5705
Author(s):  
Christian Philipp ◽  
Phillip Eder ◽  
Sezer Sari ◽  
Nizakat Hussain ◽  
Elsa Patzl-Fischerleitner ◽  
...  
Keyword(s):  
Isoamyl Acetate ◽  
Pome Fruit ◽  
Ethyl Hexanoate ◽  
Consumer Panel ◽  
Ethyl Butanoate ◽  
Methyl Hexanoate ◽  
Linalool Oxide ◽  
Ethyl Octanoate ◽  
The Relationship ◽  
Ethyl Decanoate

Pinot blanc is a grape variety found in all wine-growing regions of Austria. However, there are only few scientific studies which deal with the aroma of wines of this variety. In the course of this project, the relationship between aroma profile and the typicity of Austrian Pinot blanc wines was studied. The aim was to describe the typicity and to find significant differences in aroma profiles and aroma descriptors of typical and atypical Pinot blanc wines. Since the typicity of a jointly anchored prototype is embedded in the memory, typical attributes for Austrian Pinot blanc wines were first identified by consumers and experts or producers. According to this, 131 flawless commercial Austrian wines of the variety Pinot blanc of the vintages 2015 to 2017 were analysed for more than 100 volatile substances. The wines of the vintages 2015 to 2017 were judged by a panel of producers and experts for their typicity; furthermore, the wines of the vintage 2017 were also evaluated by a consumer panel and a trained descriptive panel. Subsequently, typical and atypical wines were described by the trained descriptive panel. It was found that Pinot blanc wines typical of Austria showed significantly higher concentrations of the ester compounds ethyl hexanoate, ethyl butanoate, ethyl octanoate, ethyl decanoate, methyl hexanoate, hexyl acetate and isoamyl acetate, while atypical wines had higher concentrations of free monoterpenes such as linalool, trans-linalool oxide, nerol oxide, nerol and alpha-terpineol. The sensory description of typical Pinot blanc wines was significantly more pronounced for the attribute “yellow pome fruit”, and tended to be more pronounced for the attributes “green pome fruit”, “pear”, “walnut”, “pineapple”, “banana” and “vanilla”, while the atypical Pinot blanc wines were described more by the attribute “citrus”. These findings could help to ensure that, through targeted measures, Austrian Pinot blanc wines become even more typical and distinguish themselves from other origins such as Germany or South Tyrol through a clear concept of typicity.

scholarly journals Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites

2020 ◽  
Vol 10 (19) ◽  
pp. 6722
Author(s):  
Alice Agarbati ◽  
Laura Canonico ◽  
Francesca Comitini ◽  
Maurizio Ciani
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Acetate ◽  
Grape Juice ◽  
Isoamyl Acetate ◽  
Ethyl Hexanoate ◽  
Torulaspora Delbrueckii ◽  
Ethyl Octanoate ◽  
Sequential Fermentation ◽  
Organic Wine ◽  
Grape Juices

The application of yeast strains that are low producers of sulfur compounds is actually required by winemakers for the production of organic wine. This purpose could be satisfied using a native Saccharomyces cerevisiae strain improved for oenological aptitudes. Moreover, to improve the aromatic complexity of wines, sequential fermentations carried out with S. cerevisiae/non-Saccharomyces yeast is widely used. For these reasons, in the present work an improved native S. cerevisiae low producer of sulfite and sulfide compounds was evaluated in pure and in sequential fermentation with a selected Torulaspora delbrueckii. Additionally, the influence of grape juices coming from three different vintages under winery conditions was evaluated. In pure fermentation, improved native S. cerevisiae strain exhibited a behavior related to vintage, highlighting that the composition of grape juice affects the fermentation process. In particular, an increase in ethyl octanoate (vintage 2017) and phenyl ethyl acetate (vintage 2018) was detected. Moreover, isoamyl acetate was highly consistent and could be a distinctive aroma of the strain. The sequential fermentation T. delbrueckii/S. cerevisiae determined an increase in aroma compounds such as phenyl ethyl acetate and ethyl hexanoate. In this way, it was possible to produce Verdicchio wine with reduced sulfites and characterized by a peculiar aromatic taste.

scholarly journals The Influence of Selected Autochthonous Saccharomyces cerevisiae Strains on the Physicochemical and Sensory Properties of Narince Wines

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 70 ◽  
Author(s):  
Çelik ◽  
Erten ◽  
Cabaroglu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Grape Juice ◽  
Isoamyl Acetate ◽  
Sensory Properties ◽  
Ethyl Esters ◽  
Sensory Profile ◽  
Ethyl Hexanoate ◽  
Physicochemical Composition ◽  
Yeast Strains ◽  
Autochthonous Yeast

Vitis vinifera cv. Narince is a Turkish native white grape variety. In this study, volatile and sensory properties of Narince wines that are produced with autochthonous Saccharomyces cerevisiae (S. cerevisiae) strains and commercial strain were compared. Autochthonous yeast strains 1044 (MG017575), 1088 (MG017577), and 1281 (MG017581) were previously isolated from spontaneous fermentations of Narince grapes. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. All yeast strains fermented Narince grape juice to dryness. The differences between the volatile profiles of the yeast strains were determined. Wines fermented with autochthonous strains 1281 and 1044 produced a higher amount of acetates and ethyl esters. While the highest concentrations of ethyl hexanoate and hexyl acetate were found in wine fermented with 1044, the highest concentrations of ethyl octanoate, ethyl decanoate, isoamyl acetate, and 2-phenylethyl acetate were found in wine fermented with strain 1281. Also, the highest contents of 2-phenyl ethanol and linalool were found in wine fermented with strain 1281. According to sensory analysis, the wine fermented with 1281 achieved the best scores in floral and fruity attributes, as well as balance and global impression. The data obtained in the present study showed that autochthonous yeast strains affect the final physicochemical composition and sensory profile of Narince wines.

scholarly journals Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Juan José Rodríguez-Bencomo ◽  
Peggy Rigou ◽  
Fulvio Mattivi ◽  
Francisco López ◽  
Ahmad Mehdi
Keyword(s):  
Biogenic Amines ◽  
Ethyl Esters ◽  
Functionalized Silica ◽  
Ethyl Hexanoate ◽  
Silica Material ◽  
Organoleptic Characteristics ◽  
Silica Materials ◽  
Ethyl Octanoate ◽  
Ethyl Decanoate ◽  
Wine Color

Abstract The effectiveness of several functionalized silica materials (cation-exchange materials) for the removal of biogenic amines from wines, and the effects on other wine components and organoleptic characteristics were evaluated. Results have shown that mesoporous silica material bi-functionalized with phosphonic and sulfonic acids allowed the removal of histamine, putrescine, cadaverine, spermine and spermidine from wines, although the dose must be adapted for each wine according to the removal requirements and wine characteristics. A plus of the adsorbent developed is that it can be recovered and re-used for at least 3 treatments. Immediately following the treatments, a decrease in the levels of linear ethyl esters (ethyl hexanoate, ethyl octanoate and ethyl decanoate) was observed, although these levels were re-equilibrated after several days reducing this undesired side effect. A slight, but perceptible, effect on wine color was observed, probably due to the slight decrease in the pH of the wine produced by the treatments. On the basis of the sensory analysis that focused only on the aroma of the wines, the proposed technique would be more adequate for wines aged in barrels than for young wines.

scholarly journals Chemical composition and sensory evaluation of wines produced with different Moscato varieties

2019 ◽  
Vol 12 ◽  
pp. 02033 ◽  
Author(s):  
Â.R. Marcon ◽  
L.V. Schwarz ◽  
S.V. Dutra ◽  
A.P.L. Delamare ◽  
F. Gottardi ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Chemical Composition ◽  
Ethyl Acetate ◽  
Sensory Analysis ◽  
Isoamyl Acetate ◽  
The Other ◽  
Geographical Indication ◽  
Ethyl Hexanoate ◽  
Ethyl Decanoate ◽  
South Brazil

Moscato grapes give very aromatic musts and wines, characterized by the presence of monoterpenoids. The Farroupilha region situated in the highlands of South Brazil, is responsible for 50% of Brazilian Moscato wines production, and obtained its Geographical Indication (GI) in 2015. Brazilian Moscato wines are produced with several varieties, mainly Moscato Branco, Moscato Bianco R2 and Moscato Giallo. The objective of this study was to characterize the aromatic profile of wines produced with the three varieties. Microvinifications were conducted with grapes collected in three vineyards located in Farroupilha. Volatile compounds were evaluated using gas chromatography, and sensory characteristics were determined by a panel of enologists using a specific descriptive chard. Moscato Giallo wines exhibited the highest concentrations of ethyl acetate, 2-phenylethanol, isoamyl acetate, linalool, and α-terpineol; Moscato R2 wines showed the highest concentrations of ethyl decanoate and nerol, while Moscato Branco wines, the most representative variety of Brazilian sparkling Moscato wines, exhibited the highest concentrations of ethanal and ethyl hexanoate, and intermediary concentrations of the other compounds. In sensory analysis, the three varieties exhibited pear, pitanga, rosemary, and citric fruits aromas, but in general, Moscato Giallo and Moscato R2 were more intense, while Moscato Branco showed the highest acidity.

scholarly journals Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 538 ◽  
Author(s):  
Pei-Tong Liu ◽  
Chang-Qing Duan ◽  
Guo-Liang Yan
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Decanoic Acid ◽  
Isoamyl Acetate ◽  
Aroma Compounds ◽  
Ethyl Esters ◽  
Yeast Fermentation ◽  
Ethyl Hexanoate ◽  
Low Concentrations ◽  
The Individual

To understand the individual enological function of different unsaturated fatty acids (UFAs), the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α-linolenic acid (ALA), on yeast fermentation and aroma compounds were investigated in the alcoholic fermentation of Cabernet Sauvignon wine. The results showed that, besides concentration, UFAs types could also influence fermentation process and volatiles in final wine. Low concentrations of UFAs (12 and 60 mg/L), especially LA and OA, significantly promoted fermentation activity and most volatiles when compared to the control, however, the effect became the inhibition with increasing concentrations of UFAs (120 and 240 mg/L). It was interesting to find that OA addition (12 and 60 mg/L) could generate more acetate esters (especially isoamyl acetate) in wine, while 12 mg/L LA facilitated more fatty acids formation (octanoic acid and decanoic acid). In comparison, 120 and 240 mg/L ALA produced more amount of C6 alcohols (1-hexanol) and higher alcohols (isobutyl alcohol and 2,3-butanediol). UFAs additions were unfavorable for ethyl esters formation, except for an increment of ethyl hexanoate in 12 mg/L OA wine. As a result, different aromatic profiles of wines were generated by variations of UFAs types and levels, as shown by PCA. The transcriptional data revealed that the expressions of aroma-related genes, such as BAT1, BAT2, PDC1, PDC5, PDC6, ACC1, FAS1, ATF1, EEB1, and EHT1 were correlated with aroma compounds productions in different treatments. Our data suggested that the three UFAs have different enological functions and they could generate different aromatic profiles. Thus, besides concentrations, it is essential to consider the types of UFAs when applying the strategy to adjust UFAs contents to modulate the aromatic quality of wines.

scholarly journals Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine

OENO One ◽  
2021 ◽  
Vol 55 (2) ◽  
pp. 181-195
Author(s):  
Ivana Karabegović ◽  
Marko Malićanin ◽  
Bojana Danilović ◽  
Jelena Stanojević ◽  
Sandra Stamenković Stojanović ◽  
...  
Keyword(s):  
Ethyl Esters ◽  
Sensory Profile ◽  
Higher Alcohol ◽  
Relative Contribution ◽  
Initial Stage ◽  
Ethyl Octanoate ◽  
Sequential Fermentation ◽  
And Control ◽  
Ethyl Decanoate ◽  
Saccharomyces Yeasts

This work aimed to analyse the effect of non-Saccharomyces yeasts on the volatile composition, aromatic profile and sensory properties of wine made from autochthonous Serbian grape variety Prokupac (Vitis vinifera). Fermentation was performed with two commercial yeasts, Metschnikowia pulcherrima and Torulaspora delbrueckii, in pure and sequential fermentation with Saccharomyces cerevisiae. The standard analysis of produced wines indicated that the application of both non-Saccharomyces yeast (in pure or in sequential fermentation) significantly reduces the content of alcohol when compared to the control. The use of M. pulcherrima in both pure and sequential fermentation resulted in a higher content of different groups of polyphenols, anthocyanins and flavonoids or better colour characteristics compared to the wines obtained in fermentations with T. delbrueckii. HS-SPME GC/MS analysis revealed the presence of 27 different compounds in the wine samples, with higher alcohols and ethyl esters being the most dominant. It was proven that the presence of non-Saccharomyces yeasts in the initial stage of fermentation with later inoculation with S. cerevisiae contributes to increased complexity of the wine, as well as increased higher alcohol content and total extracts. Wines produced from sequential fermentation with T. delbrueckii showed floral and spice attributes, probably due to 1-pentanol and 2-phenylethanol detected in the wine, as well as to the large amount of ethyl acetate. The use of M. pulcherrima in pure fermentation resulted in wines with the lowest sensorial characteristics (i.e., lacking fruity and floral aroma) probably due to the lowest relative contribution of ethyl esters. The control wine in this study (from pure fermentation with S. cerevisie), had the most intense ‘red berries’ and ‘black berries’ note and low intensity of spices or vegetable aroma, which may be explained by the highest relative contribution of ethyl octanoate and ethyl decanoate. The PCA results also clearly differentiated the analysed samples produced in the sequential, pure and control fermentation trials, leading to the conclusion that the aromatic profile of Prokupac wines produced in sequential fermentation was more complex compared to the wines produced in pure fermentation.

Variations in Main Flavor Compounds of Freshly Distilled Brandy during the Second Distillation

2014 ◽  
Vol 10 (4) ◽  
pp. 809-820 ◽  
Author(s):  
Yuping Zhao ◽  
Tiantian Tian ◽  
Jiming Li ◽  
Baochun Zhang ◽  
Ying Yu ◽  
...  
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Ethyl Esters ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Benzene Derivatives ◽  
Distillation Process ◽  
Ethyl Hexanoate ◽  
Diethyl Succinate ◽  
Ethyl Octanoate

Abstract The present study investigated the variations in main flavor compounds of a Chinese brandy during the second distillation process using headspace–solid-phase microextraction coupled with gas chromatography-mass spectrometry. A total of 97 volatile compounds involving esters, alcohols, aldehydes, ketones, furans, benzene derivatives and terpenes were quantified, and 28 components were identified as key ingredients. By monitoring the second distillation process, it was found that most ethyl esters (ethyl hexanoate, ethyl octanoate, etc.), alcohols (3-methylbutanol, etc.), terpenes (linalool, etc.), acetaldehyde and ionone all had higher values at the beginning of the distillation, but declined gradually or sharply along with the distillation process. However, two esters (ethyl lactate and diethyl succinate), acids (acetic acid, hexanoic acid), benzene derivatives (2-phenylethanol, etc.) and furan (furfural) showed lower levels when the distillation was just started, and gradually increased, accumulating as a large quantity at the end of the distillation.

scholarly journals Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3253 ◽  
Author(s):  
Carolina Muñoz-González ◽  
María Pérez-Jiménez ◽  
Celia Criado ◽  
María Ángeles Pozo-Bayón
Keyword(s):  
Ethanol Concentration ◽  
Aroma Compound ◽  
Aroma Release ◽  
Ethyl Hexanoate ◽  
Wine Consumption ◽  
Ethyl Butanoate ◽  
Ethanol Content ◽  
Ethyl Octanoate ◽  
Ethyl Decanoate ◽  
Volatile Esters

This paper evaluates, for the first time, the effects of ethanol concentration on the dynamics of oral (immediate and prolonged) aroma release after wine consumption. To do this, the intraoral aroma release of 10 panelists was monitored at two sampling points (0 and 4 min) after they rinsed their mouths with three rosé wines with different ethanol content (0.5% v/v, 5% v/v and 10% v/v) that were aromatized with six fruity esters (ethyl butanoate, isoamyl acetate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate and ethyl decanoate). Overall, the results indicated that the extent of the effects of ethanol content on the oral aroma release were influenced by the subject, the ethanolconcentration and the type of aroma compound. This effect was also different in the immediate than in the prolonged aroma release. In the first in-mouth aroma monitoring, an increase in the ethanol content provoked a higher release of the more polar and volatile esters (ethyl butanoate, ethyl pentanoate), but a lower release for the more apolar and less volatile esters (ethyl octanoate, ethyl decanoate). Regarding the prolonged oral aroma release, an increase of ethanol content in wine increased the oral aroma release of the six esters, which might also increase the fruity aroma persistence in the wines. Future works with a higher number of individuals will be needed to understand the mechanisms behind this phenomenon.

scholarly journals Developing an authentication approach using SPME-GC-IRMS based on compound-specific δ 13C analysis of six typical volatiles in wine

2020 ◽  
Author(s):  
Xinyu Jin ◽  
Limin Zhang ◽  
Shimin Wu ◽  
Mingquan Huang ◽  
Wenjuan Yu ◽  
...  
Keyword(s):  
Solid Phase ◽  
Isotope Ratio Mass Spectrometry ◽  
Isoamyl Acetate ◽  
Extraction Temperature ◽  
Price Difference ◽  
Δ 13C ◽  
Ethyl Octanoate ◽  
First Time ◽  
Ethyl Decanoate ◽  
Good Agreement

Abstract An analytical method using gas chromatography isotope ratio mass spectrometry (GC-IRMS) combined with solid phase micro-extraction (SPME) was developed to measure the δ 13C values of six typical volatiles commonly occurring in wine (isoamyl acetate, 2-octanone, limonene, 2-phenylethanol, ethyl octanoate and ethyl decanoate) for the first time. SPME selected with a divinylbenzene/carboxen/polydimethylsiloxane fiber was combined with the GC-IRMS for pretreatment optimization. The optimized SPME parameters of extraction time, extraction temperature and salt concentration were 40 min, 40 °C and 10 %, respectively. The δ 13C values measured by SPME-GC-IRMS were in good agreement with those measured via elemental analyzer (EA)-IRMS and GC-IRMS. The differences range from 0.02 to 0.44 ‰ with EA-IRMS and from 0 to 0.28 ‰ with GC-IRMS, indicating the high accuracy of the method. This newly established method measured the precision within 0.30 ‰ and was successfully validated to discriminate imported real wine samples with identical label but amazing price difference from different importers.

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